Covered Sencha Goko | Wazuka, Kyoto

https://cdn.shopify.com/s/files/1/0057/1044/6665/files/2024-10-12_175447.png?v=1728723326 The highest quality Goko single-origin tea leaves from Wazuka Town, Kyoto Prefecture. Kabuse sencha is made by covering the tea leaves that will become gyokuro or matcha with sencha leaves. Goko is used in gyokuro and matcha, so you can enjoy the strong, rich sweetness and flavor of the tea leaves that make a huge impact. The first brew has almost no astringency or grassy smell, and the rich, impactful flavor, sweetness and mellow aroma of a carefully prepared stock stimulate the senses. Even after the second brew, there is almost no astringency, and you can enjoy the depth of the tea, which retains its umami and sweetness while still having a mellow mouthfeel and the refreshing side of goko. "Kyoto Wazuka" For 800 years, Wazuka Town in Kyoto has been carrying on tradition, cultivating tea fields and consistently producing the highest quality tea. Wazuka has a climate with large temperature differences between day and night, which is prone to fog and helps block direct sunlight, making it extremely suitable for cultivating tea. ・Characteristics of Kabusecha It is a type of Japanese tea that is somewhere between Sencha and Gyokuro. It is cultivated in the same way as Gyokuro, by covering the tea to block out direct sunlight. The period for which gyokuro is covered is around 20 days, while kabusecha is covered for about one week. (YUGEN's kabusecha is covered for 14 to 20 days. The tea leaves are carefully selected and grown by tea farmers with great care by hand.) As a result, it is a Japanese tea that has the sweetness and umami of Gyokuro, as well as the flavor of Sencha. Also, the ingredients that are extracted vary depending on the temperature of the water; when brewed at a lukewarm temperature, it has a strong sweetness and umami flavor similar to gyokuro, while when brewed at a hotter temperature, you can enjoy the refreshing astringency of sencha. For this reason, we recommend that you brew the tea at about 60-70 degrees for the first infusion, and then raise the temperature by about 10 degrees from the second infusion onwards to enjoy the difference in taste. The benefits of Kabuse tea Kabusecha is rich not only in the catechins found in tea, but also in theanine, a type of amino acid that has antioxidant properties and is great for relaxation, and vitamin C.